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Egyptian Eggplant

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.2752
Energy (kCal)1348.9766
Carbohydrates (g)191.8051
Total fats (g)33.2778
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel eggplant if you prefer it without the skin like I do. | 2. Cute in cubes and mix lemon juice and water and toss together so Eggplant doesn't brown. | 3. Cut bell pepper into cubes. | 4. Saute bell pepper and eggplant in olive oil for a couple minutes. | 5. Add tomato sauce, chicken stock, jalapeno juice, jalapenos, chickpeas. | 6. Season with sea salt. | 7. Allow to reduce down until eggplant is soft and chickpeas are tender. | 8. Server Immediately | 9. I like mine with some pita bread, yogurt and it's a nice side dish for fish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 cut - - - -
    sea salt 1 teaspoon 50.4333 0.0 11.22 0.2833
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    water 1 ounce 0.0 0.0 0.0 0.0
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    chickpea 1 can drained 1133.4333 188.7556 61.3793 18.1109
    red bell pepper 1 cut 50.4333 0.0 11.22 0.2833
    jalapeno pepper juice 2 ounces pickled 50.4333 0.0 11.22 0.2833
    jalapeno pepper 4 -6 pickled sliced 0.0 0.0 0.0 0.0
    chicken broth 1/2 cup low sodium 39.06 0.945 5.5692 1.3104
    tomato sauce 1/2 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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